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cooking.nytimes.com
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
www.allrecipes.com
Pot roast and vegetables are baked at a low temperature for 3 hours and then topped with a homemade gravy made with pan juices.
www.allrecipes.com
An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.
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Yellow and green split peas are cooked with chicken broth, onion and carrot and pureed in this thick potage.
www.delish.com
For a seasonal twist on a classic cold-weather breakfast treat, stir sweet, vitamin-packed pumpkin into your morning oatmeal.
www.chowhound.com
Crispy duck breast pairs nicely with persimmons in this autumnal salad.
www.allrecipes.com
Marinated tenderloin goes Asian with soy sauce, chile paste, sesame oil, and brown sugar. It's great with rice and Asian veggies like bok choy.
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Healthy chicken cabbage wraps are low-fat, low-calorie, non-dairy, and flavorful, seasoned with red curry paste and sesame-ginger dressing.
www.foodnetwork.com
Get Covered Wagon Beans Recipe from Food Network
www.allrecipes.com
If you're looking for a potato appetizer idea that is sure to delight your friends and family try these Crab Filled Potato Bites!